Top 12 Turkey Gravy Questions Answered
November 20, 2017

Gravy can work wonders to elevate your turkey from meh to marvelous… if you do it right. So we answered the top 12 most frequently asked questions about gravy to help you conquer the unsung hero of Thanksgiving once and for all.

1. What’s a roux? Is it really necessary?

A roux is a simple mixture of fat (either turkey drippings, melted butter, or oil) and flour that’s whisked together to serve as the base and thickening agent of your gravy. And yes! This is non-negotiable. Without it, you’ll be left with a liquidy, soupy result.

2. How do I know when my roux is ready?

Once your roux is deep golden brown, you’re good to go. By cooking the flour, your gravy will taste less like, well, flour.

3. I went a little overboard with the salt. How do I fix it?

Chop up a small potato, stir into gravy, let sit 15 minutes, and remove before serving.

4. How do I thicken my gravy?

Heat together equal parts softened butter and flour, then whisk into gravy.

5. How often do I need to stir my gravy?

Whatever you do — don’t neglect your gravy. We know there’s a zillion other things to do on Turkey Day, but it’s important to watch your gravy carefully and whisk often to keep it from scorching.

If it does burn, though, don’t scrape the burnt bits from the bottom of the pan. Just use what’s on top. No one will ever know.

6. Do I really need to use a whisk?

Yep, we definitely advise using a whisk to avoid lumpy gravy.

7. How long do I need to cook my gravy for?

Depends on how long it takes your gravy to thicken up. Every pot and stovetop is different, so it’s best not to rely on a timer for this. Instead, wait a few minutes until it thickens to a silky, pourable consistency. Don’t get too excited and dump in more flour to thicken until you’ve given your gravy time to do its thing.

8. When should I season my gravy?

At the very end! As the gravy thickens, its flavors become more intense, which is why it’s best to wait until you’re about to eat before doing a final taste test and adjusting seasonings as appropriate.

9. How do I add even MORE flavor to my gravy?

Jazz things up by adding:

Caramelized onions and Dijon mustard

Fresh sage and rosemary

A splash of bourbon

1/2 tablespoon of butter before serving

10. How much gravy should I make per person?

1/3 cup per person.

11. Can I let my gravy sit for a while once its done?

As long as you keep your gravy warm, then you can let it sit. But once it cools down, it become thicker, lumpier, and almost pudding-like. So you definitely don’t want that to happen.